Vegan Protein Burger

Did you know nutritional yeast helps prevent Vitamin B12 deficiency in Vegans. Vitamin B12 is needed for a healthy nervous system, DNA production, energy metabolism and the creation of red blood cells.

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    Whole-wheat Burger Buns 1.0 Unit(s)

    Whole-wheat Burger Buns

    Walnut Oil 2.0 ml

    Walnut Oil

    Iceberg Lettuce 30.0 grams

    Iceberg Lettuce

    Rocket leaves 10.0 grams

    Rocket leaves

    Carrots 60.0 grams


    Tomato 30.0 grams


    Green Lime 20.0 grams

    Green Lime

    Basil Leaves 3.0 grams

    Basil Leaves

    Protein Burger Patty by Let's Cook 1.0 Unit(s)

    Protein Burger Patty by Let's Cook

    Vegan Tahina Spread by Let's Cook 40.0 grams

    Vegan Tahina Spread by Let's Cook

    • Time : 30.0 mins
    • |
    • Calories: 403.0 kcal
    • |
    • Protein : 19.0 g
    • |
    • Fat : 7.0 g
    • |
    • Carb. : 68.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Mixing bowl |
    Equipment: Oven |
    Pantry: Salt | Pepper | Olive oil |
    : Prepare the Ingredients
    - Pre-heat the oven to 180 degree centigrade.
    - Burger Bun: cut into half.

    Wash and dry the vegetables prior to chopping (as required):
    - Carrot: peel and remove ribbons using the peeler or grate or cut the carrots in any desirable shape
    - Basil Leaves: chop roughly
    - Tomato: slice into rounds
    - Iceberg Lettuce: break into large pieces
    - Rocket Leaves: just wash and dry
    - Green Lime: cut in half and juice.
    : Grill the Patty
    Heat a pan and add olive oil to it. Place in the burger patty and grill, just to get some color on both the sides.
    Now transfer the burger patty to the pre-heated oven for 5-7 minutes to finish cooking and make it crisp.
    If you don't have an oven, continue cooking the patty in the pan on a low heat for 5-7 minutes till it is nice and crisp. Flipping it periodically. Remove and keep aside.
    Lightly toast the burger bun on the pan.
    : Build the Burger, Plate and Serve
    Open the burger buns
    - Spread the vegan tahina spread on the buns.
    - Then place the lettuce and tomato slices on one half of the bun, followed by the grilled burger patty.
    - Toss the rocket leaves with some olive oil, some lemon juice, salt and pepper.
    Put this on top of the burger patty. Now place the top of the bun on it. Use a tooth pick to keep this in place.
    In a mixing bowl combine; the carrot, fresh lime juice, chopped basil leaves and walnut oil. Season as required with salt and pepper.
    Plate and Serve:
    Plate the burger and serve with the salad on the side.